4.9.3. Titratable Acidity (TA)

The TA of control and AVG-coated fruits was measured using the titration method reported previously, with minor modifications [32]. A 25 mL sample of extracted fruit juice prepared using 10 g of fruit pulp in 40 mL distilled water was titrated with 0.1 N NaOH solution. Phenolphthalein was used as an indicator for marking the end point. TA was measured as malic acid (%) and calculated using the equation below:

Titratable acidity (%) = volume of NaOH × miliequivalent weight of acid × normality of NaOH × volume of sample
